Cheeseboard Turkey Parmesan

Fried turkey breast, a spiced red wine tomato sauce, fried sage, and a mix of cheeses make this delicious festive turkey parmesan. Serve with spaghetti, potatoes, or in a sandwich!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Turkey:

4turkey breast steaks

2eggs, beaten

50gplain flour, seasoned

100gpanko breadcrumbs

Vegetable oil, to fry

Tomato sauce:

2 x 400gchopped tomatoes

1 tbsptomato paste

1onion, diced

1/2 tspfennel seeds

2garlic cloves, sliced

1/4 tspcinnamon or a stick

1 tbspcranberry sauce

200mlred wine

1 tbspfresh thyme

1 tbspsage, finely chopped

1 tbsprosemary, finely chopped

Salt, to taste

To serve:

Spaghetti (optional)

A mix of leftover cheese (eg brie, camembert, port salut)

Sage leaves

Unsalted butter

This is the perfect way to use up those festive cheeseboard leftovers! We used port salut, camembert, and brie, but you can use whatever you like as long as it can melt (halloumi probably wouldn't work!)

Method

Start by making the sauce. Sauté the onion and garlic until fragrant, then add fennel seeds and tomato paste. Cook for a few more minutes, then deglaze with the red wine.

Scrape everything up from the bottom, then add the tinned tomatoes, cranberry sauce, cinnamon, salt, and herbs. Reduce on low for 30 minutes until darkened, thickened, and the acidity of the tomatoes has cooked out. Set aside to cool slightly.

Put the turkey breast steaks in between some cling film, and gently bash until thin. Coat in flour, beaten egg, then panko.

Preheat oven to 200 C and the vegetable oil to 180 C, then carefully add the coated turkey. Fry until golden brown, then place on wire rack and finish with flaky salt.

Top with a couple spoonfuls of the cooled sauce, spread out, then the leftover cheeses. Pop into the oven (or grill) until the cheese has melted. You can also use a blow torch if you have one!

Gently fry sage leaves in butter. If you're serving with spaghetti, toss in the leftover tomato sauce.

Finish with the fried sage leaves, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.